deep frying

To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp – more so than just flour would– even if you are serving the chicken at room temperature.

The Best Fried Chicken

One 3 1/2- to 4-pound whole chicken (or 3 1/2 to 4 pounds assorted chicken pieces)

Kosher salt

brown sugar

baking powder

3 cups all-purpose flour

cornstarch

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons sweet Hungarian paprika

cayenne pepper

2 cups buttermilk

cup hot sauce, such as Frank's

2 large eggs, beaten

Vegetable oil, for frying (about 8 cups)

Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.

Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)

Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.

Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.

Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

We are all big girls and boys and know what our salt intake should be.  Use a little less or a little more. Whatever you like.  I like to cook and think way ahead most of the time so extra hours to make something I and everyone else melts over us ok with me! Recipe was fantastic!  Give it a try. Life’s short. Lick the spoon!  

1/4 cup of Salt, plus 4 teaspoon can kill anyone with high blood...
What happens if you leave out the 1/4 cup???
You live !

<span>Holy salt content! I don't recommend using 1/4 c of salt in step 3. Used half and it was sooooo salty. Wasted 4 pounds of chicken.</span>

It's a little tricky to cook without a deep fryer. The oil wants to keep cooling down. With a candy thermometer it is hard to regulate.
But the chicken is great!


Keeping the oil at the right temp was the biggest challenge. I do recommend making it. My kids and husband loved it. 

I like to marinade chicken in buttermilk, smashed garlic cloves and hot sauce - refrigerate overnight.  Remove the pieces from marinade, pat dry and sprinkle premixed baking powder and brown sugar and refrigerate 3 hours.  Having used buttermilk, there is no need for adding salt.  For those that love added salt, try adding 1tsp Sumac to the flour mixture.  I add 4T cornstarch to the flour mixture and add additional 2tsp baking powder to the flour mixture.  After dredging chicken pieces in flour mixture, press it in and allow the chicken to rest for 15-20min before frying. This time helps it to adhere better and helps prevent fall off into the hot oil.  I use scant peanut oil, fry to a golden brown and finish in a 350 degree preheated oven which ensures the interior is cooked but remains moist.<div> It is hard to maintain the 350 oil on a gas cooktop, so this is why I like to finish in an oven.  It allows for the crust to form in oil, but not burn in oven - a trick I learned from an Ina Garten recipe. <span>Always serve mine with honey!  </span></div>

This recipe was fabulous. Please note----- USE KOSHER SALT, not table salt. Most good cooks know that Kosher salt is the default salt unless otherwise noted. The notable exception is in baking, where the finer salt can be preferred for textural reasonings. 

Perhaps the 1/4 cup of salt was an error in the recipe.  I wish they would advise if so. 

Love the crunch I get. So juicy and moist. 

Double-Fried French Fries

(4 to 5-inches long) russet potatoes (about 2 pounds)

canola oil

fine-grain sea salt

black pepper

Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.

Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

I choose this recipe because I needed a good side dish to use for my final project in culinary. It turned out very good and I loved how they tasted. The only part I would change would be that you would have to put the fries in the fryer for longer so they could get more crunchy. But, as I was cooking it, I saw this and left them in for longer. 

A crisp alternative to french fries is deep-fried and made with real potatoes to perfection.<br />

Although this recipe sounds awesome, you might want to research the oil he is using. You may want to use another after you find out what it all about.<br />

Amazing! Perfectly crisp! Family loved them. I will definitely  use this recipe again!

We used Greek Seasoning and they turned out perfect!

These turned out beautifully and took the advice of the poster that said let the fries cool before the re-fry. They turned out excellent! My husband and boys ate them up. I also used peanut oil as it was all I had. Will make again for sure!!!

kljncm_9051924, what "gives" is called marketing.  As Emeril's popularity wanes and Guy's climb's, the "creator" of the recipe is changed to keep it on a front burner.  My grandmother made this with the following changes:  no thermometer, used cast iron skillet, used lard, used table salt.  Best darn fries ever.

We added garlic powder to the sprinkle after frying and it was grrreat!

I have made these three times now for guests. They are a huge hit!

Absolutely love. I don’t understand why more restaurants use this instead of frozen fries. 

https://www.foodnetwork.com/videos/double-fried-french-fries-0137122

The secret to these fries is that they're fried, cooled and fried again.

Fried Green Tomatoes

vegetable oil,

all-purpose flour

kosher salt,

buttermilk

eggs

yellow cornmeal

panko breadcrumbs

green tomatoes (about 1 pound), sliced 1/4 inch thick

mayonnaise

hot vinegar peppers,

sweet paprika

sugar

salt

Beauty of fried green tomatoes with sauce, as seen on Food Network’s Trisha’s Southern Kitchen Season 11

For the fried green tomatoes: Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 350 degrees F. Line a baking sheet with paper towels and top with a cooling rack.

Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, salt and black pepper and stir to combine. In the second dish, beat the buttermilk with the eggs. In the third dish, stir together the cornmeal and panko.

Using one hand, dredge both sides of the tomato slices in the seasoned flour, shaking each piece to remove any excess. Next, using the other hand, dip the tomato slices into the egg mixture, allowing it to drip before moving onto the third dish. Using your first hand, coat the tomato slices in the breadcrumb mixture evenly on both sides.

Working in batches, carefully place the breaded tomatoes into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack and sprinkle each slice generously with more salt.

For the dipping sauce: Put the mayonnaise in a bowl, add the hot peppers and pepper juice, paprika, sugar and salt and stir to combine. Serve the fried tomatoes immediately with the dipping sauce on the side.

Easy and the best tomato’s for a BLT! Thanks

<div>For a slightly lighter breading, you can use corn starch instead of meal, and you get the same great crusty effect!  Love this dipping sauce recipe~</div><div>GARY</div>

I find it funny in the reviews that people want the calorie count on a "fried green tomato". Its a southern dish that's fried it's supposed to be unhealthy. 
Anyways, great recipe and that sauce though! 

Are the tomatoes just un ripened green tomatoes or the Zebra green tomato??????<br />

I made it for my husband and he is a true fan .

https://www.foodnetwork.com/videos/fried-green-tomatoes-5385876

Trisha makes classic Fried Green Tomatoes and a creamy sauce for dipping.

Buttermilk Fried Chicken

buttermilk, shaken

peeled,

garlic cloves, smashed

jalapeño pepper (with seeds), halved lengthwise

salt and black pepper

chicken breasts

smoked Spanish paprika

celery salt

parsley,

For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.

With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.

Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.

Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.

When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.

Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.

Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.

When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot. 

I have so many fried chicken recipes. This is by far the best. Spices are spot on. So good!

My goodness Ina!!! How do you continue to top yourself? Simple, elegant and most importantly, DELICIOUS

Made this tonight and it was wonderful. Chicken was moist, tender, flavorful, and super crunchy. This will be my 'go to' fried chicken recipe!

I have never been someone who fries chicken but this recipe has CHANGED me. This is seriously perfect. It blew my husbands mind and for that I am adding this to my “tried and approved” list.

Wow. Really really good. Used boneless skinless thighs and cooked them for 6 minutes. Crispy, tender, juicy! Will prob use more spices next time but is also excellent as is. This is the fried chicken of my dreams!.

This was a great recipe.  The spices were not at all too spicy (milk products neutralize spice.). Someone else had asked about dark meat ... I fried up a delicious batch of breast and thigh and it worked well for the thighs.  This is definitely a must-fry!

Oh and I even battered and fried the onions that were in the marinade, they were a delicious snack 
while the chicken is cooking

I am wondering how to make this wonderful chicken in an air fryer?  I would prepare it the same way.  How long would you need to cook it?  Any ideas?

Yummy. The crust was great and chicken wasn’t dry!! Family loved it!

The best chicken !!! Love it!! Easy to make and will certainly make again and again ...thank you Ina ❤️

https://www.foodnetwork.com/videos/buttermilk-fried-chicken-5259051

Ina has a few tricks up her sleeve for perfect fried chicken breasts.

Thanksgiving Chimichanga

Peanut oil oil,

leftover turkey meat, sliced

turkey gravy

flour tortillas

potatoes,

cranberry sauce

stuffing, warm

fresh flat leaf Italian parsley

orange,

cranberries

Jeff Mauro makes Tukey Tommy-Changa, as seen on Food Network's The Kitchen

Fill a deep-fryer with peanut oil and heat to 350 degrees F. (If you do not have a deep-fryer, you can use a Dutch oven filled with about 4 inches of oil heated to 350 degrees F.)

Allow the turkey to simmer in the gravy in a medium saucepan for about 5 minutes. Remove from the heat and set aside.

Wrap the tortillas in a clean, damp kitchen towel and microwave just long enough to make them pliable, about 20 seconds. Unwrap and lay one on the counter, and layer in your leftover ingredients, starting in the lower center of the tortilla, adding 1/4 cup each of mashed sweet potatoes, cranberry sauce, stuffing and the warmed turkey in gravy. Take care to keep the ingredients away from the edges so they don't spill out.

Fold the bottom half over the filling to the center of the tortilla. Then, fold each remaining side in. The filling should be mostly covered at this point. Roll everything away from you towards the top of the tortilla and secure the seam with toothpicks. Repeat the process until all the burritos have been rolled.

Preheat the oven to 200 degrees F. Fit a rack inside a sheet tray and set aside.

Carefully place one burrito at a time into the hot oil. Fry until golden brown, 4 to 5 minutes. Remove from the oil and allow the excess oil to drain over the fryer or pot. Hold on the prepared rack in the oven while you fry the remaining chimichangas. Serve on a bed of flat leaf parsley, orange slices and cranberries. Slice the chimichangas in half, then top with the leftover warm gravy and enjoy.

This dough has a wonderful taste and texture and it's very easy to work with.

Spiced Potato-stuffed Pastries: Samosas

flour

(3/4 stick) butter,

water

mixed peas, corn, and carrots

vegetable oil

onion,

garlic

ginger

habenero chile, minced

garam masala spice blend

turmeric

red chile powder

lemon, juiced

coriander leaves

Vegetable oil,

Chutney,

To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.

To make the filling: Boil the potatoes until tender. Drain and set aside.

If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.

Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.

In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.

To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.

Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.

Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

I followed the recipe, except the mashed potatoes, I just used the potatoe cubes. The dough is so light and delicious, I will use to make empanadas onother time. I love this recipe!

Living in a fly-in community, we missed our samosas from a Montreal deli. We needed to find a way to make our own. I followed this recipe exactly, except I cubed the potatoes instead of mashing them. I didn't have self-rising flour, but added a bit of baking soda and baking powder to regular flour. They turned out even better than I imagined. A bit messy to make, but with practice, we'll always have fresh samosas. They freeze very well.

[Deleted my previous review by accident].  I'm giving this 5 true stars, even though I decided, like others, to forgo the dough (I'll try it next time).  I had all of the ingredients on hand, except fresh coriander and chili.  My kitchen helpers (8 and 10) helped fill and wrap, which made it go quicker.  I didn't have a full package of wrappers, but we made enough to have about 2 cups of filling left over, and a good number of filled wrappers which we froze. I decided to fry half and bake the other half.  Despite efforts to inject a bit of a health factor, we all preferred the fried ones (or as the 8 year old said, "I like the fluffy ones").  I thought there may not be enough garam masala, but it was perfect (would have been more so with the coriander).  I did find it a bit salty, but maybe I didn't have the right quantity of potatoes?  At any rate, these were fabulous and relatively quick.  I love Sara's recipes, and this was no exception.  

This was a great side for an Indian supper that the family loved.  This recipe will go into our family cookbook.

I have made this recipe twice.  The first time...exactly as recipe describes.  Was happily devoured by our guests.   The second time ... I went to a local grocery store and bought all needed ingredients again...BUT also two freezer doughs...phyllo and puff pastry.  I made roughly the same size dough pieces from each dough, stuffed and baked.  Again...our party guests devoured all ... regardless of the dough.  Keep this recipe.  Our veggie friends have continued to  thank me.

I used Wonton  wrap  and it's was more easy and delicious....the skins are more crispy and not as thick as the dough recipe..Every love my Samosas

These go well with Mint-Cilantro chutney.I tried making ground beef samosas and lean turkey meat samosas after I saw the recipes on foodnetwork.com and currystyle.com,they turned out real good.Highly recommended.

Quite good - dough is excellent.  We did with potatoes and peas and also some including ground beef.  Even better heated up the next day.  Will definitely make again.

great recipe, however if you're not using an electric blender it's easy to get carried away with adding water.   <div> Btw, has anyone had success freezing the raw filled samosas? if so, what method/ time and temp is best to defrost before frying? </div>

These morsels juxtapose tender, juicy beef with a crispy tempura crust. The short ribs go through a two-step braising, first in a spiced broth to remove excess fat, then in a Miso-flavored stock, which intensifies the taste. Finally, the bones are removed, and the silky meat is coated in tempura batter and fried until crisp. A few notes: It is important to buy meaty short ribs on the bone that have been cut into 3 to 4-inch (8 cm) lengths; don't confuse these with crosscut ribs, which are also called flanken. The meat will shrink quite a bit during braising, so if you start off with skimpy ribs, you won't have anything left for the tempura. This recipe can be prepared a day in advance through step 3, which will make last-minute preparations much simpler.

Miso-Braised Short Ribs Tempura

black peppercorns

white peppercorns

Szechuan peppercorns

bay leaves

Shanton Broth (rich meat-flavored broth)

red miso

Small-Batch Tempura Batter, recipes follows

club soda

Trim off any excess fat from the short ribs. In a large saucepan or flameproof casserole, combine 3 quarts of water, the black, white, and Szechuan peppercorns, bay leaves, and thyme. Bring to a boil over high heat. Add the short ribs and partially cover the pot. Reduce the heat to low. Simmer the ribs, skimming off any foam from the surface, until the meat is almost tender when pierced with the tip of a sharp knife, about 1 1/2 hours. Do not overcook, because the ribs will cook further in 2 later steps. Remove the ribs from the braising liquid and let cool to room temperature.

Bring the Shanton Broth and red miso to a boil in a large saucepan over high heat, whisking to dissolve the miso. Add the short ribs and reduce the heat to low. Simmer uncovered, turning occasionally, until the ribs are very tender but not falling apart, about 1 1/2 hours. Using a slotted spoon, transfer the short ribs to a plate and let cool completely. Then remove the meat from the bones, trying to keep each rib in 1 chunk.

While the ribs are cooling, skim off as much fat as you can from the Shanton-Miso broth. Boil over high heat until the liquid is reduced to 1 cup, about 20 minutes. Strain the sauce and set aside. (The short ribs and sauce can be prepared up to 1 day ahead, separately cooled, covered, and refrigerated. Remove from the refrigerator at least 1 hour before deep-frying.)

Heat the oil in a deep-fryer or pour vegetable oil into a large saucepan to reach halfway up the sides. Heat over high heat to 350 degrees F.

Working with half of the short ribs at a time, coat the ribs with the all-purpose flour, shaking off any excess. Dip in the tempura batter and let extra batter drip back into the bowl. Add the coated ribs to the hot oil and deep-fry until light golden brown, about 2 minutes. Using a slotted skimmer, transfer to a wire rack set on a baking sheet to drain. Keep warm in the low oven while frying the remaining short ribs.

To serve, spoon equal amounts of the sauce onto 4 dinner plates. Top each with 2 pieces of Short Rib Tempura and serve immediately.

In a medium bowl, beat the egg yolk with a fork. Whisk in the vegetable oil until blended and then the club soda. Add the flour and stir with chopsticks until just barely combined. Don't worry if some flour floats on top.

...why the instructions say to preheat oven to 200, since nothing ever goes into the oven?

Love this recipe, though I prefer to make it with Shiro (wite) Miso for the sweetness it adds.

Love Love Love this recipie so does my children please more recipies: Masaharu Morimoto

Chef Morimoto is great.  I agree with the previous review; braise the beef a day in advance.  The next time I try this recipe will be with a different cut of marbled beef.  I didn't like fussing with the ribs.  The miso had to be bought from a specialty grocery store.  I substituted 1 qt beef stock and 1qt chicken stock for the shanton broth.  When reduced this was a bit salty so would look for a low sodium brand next time.  The flavor overall was amazing.  The beef was tender and juicy inside, and the texture light and crispy on the outside.  I fried in soybean oil.  On a sidenote, I think the miso would work great with other slow cooked beef recipes to add a wonderfull flavor.  Thank you Chef!

This is so worth it, the steps are very easy and go quickly between household chores as they both get done while the aroma of the ribs revs the appetite.  Not labor intensive and so worth going thru step 2 and finishing the next day.  Thank you to both chefs!

Skip the oven and try Alton Brown's Deep-Fried Turkey recipe from Good Eats on Food Network. Start with a brown sugar brine for the most-succulent bird.

Deep-Fried Turkey

dark brown sugar

1 (13 to 14-pound) turkey,

Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

I haven't tried this but I've fried many turkeys. I have a question for the group: isn't 250 as a starting point too low? It seems as though the bird would absorb more oil (not in a good way) and it would be very difficult to get the oil temp up to 350 once the bird is in the oil. It's for this reason that I usually start the oil around 375. Thoughts?

I don’t get how people say they read the instructions yet they used their stove top or anything other then an out door propane burner and end up with a messed up turkey. I’ve never had problems with this recipe and Alton knows exactly what he’s talking about. He is the scientist of the culinary world. So if you’re going to use this recipe, please follow ALL the instructions. 

Sadly, I was disappointed in this "foolproof" method.  I completely trust Alton Brown's advice and being that this was my first time deep frying a bird I felt confident that this recipe would be flawless.  In my hands and home it proved to be way less than perfect. I thawed, brined, and carefully dried the bird (18 pounder)  I brought the oil to 250 degrees outside on my burner attached to my barbeque.  I carefully lowered in the bird and I waited... and waited... and waited for the temp to reach 350 degrees.  Never did the oil exceed 250 degrees and the turkey basically boiled in the oil for and hour until the breast meat reached 164 on one side and 151 on the other.  Pulled it out and threw away the sorry mess that had been the skin.  The bird was tasty but quite a let down from the hoped for crispy delight we'd been anticipating.  My burner was clearly not up to the task of bring the vat of oil and a large room temp bird up to the desired temp. May try again but move inside as it was very cold here last night and / or increase the start temp to 350 + and then lower in the bird.  I was not using a "turkey fryer" but had read reviews that said this was not necessary.    Wish Alton had been here to supervise!  :-(

Someone has peanut allergies, what oil can i substitute with?

Best there ever is and was
Follow step by step and you’ll be ok!

Although I use a Butterball/Masterbuilt fryer, this is a great brine for frying. 

I am currently setting my turkey into the brine, I do have one observation. In the instructions he states:<br />"Add the ice and stir until the mixture is cool. ......    ..... Cover and set in a cool dry place for 8 to 16 hours."<br /><div><br />The reference to the word 'cool' as a temperature goal is ambiguous. Since this is poultry, I would like to see the brine mixture below 40 F, 37 F would be better, especially if this is sitting for up to 16 hrs. I'm in the northeast and tonight it's getting below 32, so sitting the 'cooled' mixture with the bird outside overnight will do just fine in my opinion, it won't freeze, it has too much mass. I just don't want to see someone letting their bird sit in a 60 F bath for 16 hrs for all of the microbes to breed in. I know that salt is used to cure/preserve, but a bit of caution can ensure a healthy feast. I would suggest having it in the fridge overnight if the local weather outside isn't conducive to keeping the mixture 'cool'. Unless you can pack it with ice outside.. Does anyone have any more info on the recommendation for the temp of the brine-ing process for poultry? Am I off base?<br /><br />I brine all of my poultry and most of my pork, I'm looking forward to deep-frying this tomorrow.<br /></div>

I have used this several times, the first time i followed the directions and the bird turned out great, after looking at some of the other brine recipes the next time i brined a turkey i added a whole cluster of Garlic (cut in half) and added some oranges also cut in half and squeezed in to the mixture,  it turned out so good that after dinner i went and bought some whole chickens and brined them, vacuum sealed them and froze them for future use.

https://www.foodnetwork.com/videos/deep-fried-turkey-0123089

No need to call 911: Alton shows how to deep-fry a turkey without mishaps.

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